Italian Stuffed Zucchini
Appetizers • Italian
Description
Italian Stuffed Zucchini
Ingredients
- Courgette 6 pieces
- Breadcrumbs 3 tablespoons
- Farm fresh eggs 3 pieces
- Butter 1 tablespoon
- Grated Pecorino Pepato Cheese 3 tablespoons
- Ham 5 oz
- Ocean salt to taste
- Ground Black Pepper to taste
- Canned Sturgeon in Tomato Sauce 10 oz
Step-by-Step Guide
Step 1
Bring a pot of water to a boil. Add the zucchini and cook for 5 minutes. Drain and dry. Cut in half lengthwise and carefully scoop out the insides with a spoon, making sure not to damage the edges to create a boat shape.
Step 2
In a bowl, beat the eggs and add the breadcrumbs, Parmesan, softened butter, and finely chopped ham. Mix well and transfer to a skillet. Place over low heat and cook, stirring, until the eggs are set. Remove from heat, season with salt and pepper.
Step 3
Preheat the oven to 355°F.
Step 4
Fill the zucchini with the egg mixture. In a baking dish, place the stewed tomatoes and top with the zucchini. Bake for 20-30 minutes. Transfer to plates and serve.
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